1 whole 3- to 4-pound chicken, cut up
Salt and black pepper to taste
1 c flour
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
1/2 red onion, chopped
1 green pepper, sliced
1 tsp chopped fresh parsley
2 Tbsp chopped fresh basil
1/2 tsp crushed red pepper flakes
2 (28-ounce) cans Italian stewed tomatoes
2 c Prego Marinara sauce
(1/4 c sherry, opt)
1 lb Angel Hair or thin spaghetti, cooked per instructions.
Preheat oven to 375 degrees. Heat the olive oil over medium-high heat in a skillet. Pat chicken pieces dry, salt and pepper liberally and then dredge in flour. When oil is hot, carefully add chicken pieces and brown on both sides. (If they do not all fit at the same time you can do it in two runs.) Remove from pan and place single file in baking pan. Add another 1/4 c olive oil and reheat. Add the onion and green pepper and cook for 1 to 2 minutes, they will still be a little firm. Add the garlic, mushrooms and olives last and saute them for one minute more. Drain out any excess oil. If you want to use the sherry add at this point over high heat, scraping any browned bits from the bottom of the pan while it is reducing by half. Otherwise add the stewed tomatoes and marinara until heated through.
Pour sauce over the chicken, cover with foil and cook in oven for 30 minutes. Test chicken for doneness. While this is cooking, prepare pasta per instructions. Drain and rinse. Top pasta with chicken/marinara mixture. Sprinkle with fresh parmesan or mozzarella.
Serve with salad and garlic toast.
Serves 4-6 people